Mar 25, 2013

Roasted sweet potatoes, seasoned with curry and spices, then tossed with bell peppers, baby spinach and a flavorful vinaigrette.

I love the complex combination of the sweet, sour and spicy flavors in this salad. Sweet potatoes and curry work so well together, and the acidity from the vinaigrette just balances all the flavors out.

I was asked to lighten this recipe from a missionary working in Ecuador. Her mission there is to help teach women how to eat healthier and lose weight, and she's been translating my recipes for them and showing them how to change the way they cook. I was so touched by this because I love giving back, so I was happy to play around with this recipe. I did some research and found in New Zealand, sweet potato are known as "Kumara", so I'm guessing the origins of this recipe came from there.

I couldn't have been happier with the results, the flavors were wonderful, and I will absolutely be making this again and again. This salad meets so many diet restrictions, perfect if you want to enjoy a Meatless Monday dish, but also gluten-free, to vegan, paleo, clean-eating, and more!

Preheat the oven to 400°F. Mix the sweet potato with 2 tbsp of oil, vinegar, brown sugar, salt, cumin and curry powder. Make sure the sweet potato is well coated, then them onto a large non-stick baking tray.

This looks good! I never thought sweet potato would go so well with curry until a little while ago when I made some Thai yellow curry with sweet potato (I was doing the Whole30 program). In my mind sweet potato was always a dessert, but now I love it in savory dishes!!

Tried this last night and it was WONDERFUL!! I didn't have quite enough cumin or brown sugar on hand (I used white granulated sugar). My boyfriend couldn't stop commenting on it! I'll try it again...and use the right ingredients :)

I enjoyed this salad for dinner last night and am having the leftovers for lunch today! Yummy!! I did reduce the amount of cumin and curry in the dressing and it tasted wonderful. Thank you for your yummy dishes. I can't wait to try more recipes on your blog

My mother is a full-blooded Maori, the indigenous people of New Zealand. In times past, the kumara was the main starch in our traditional diet. Of course times have changed where we now have access to other starches such as rice and potatoes. However, kumara has remained a favorite starch in our diet. I am therefore thrilled to try your recipe featuring sweet potatoes. Kumara and sweet potatoes taste very similar whereas their textures differ slightly from each other.I am looking forward to trying this recipe and sharing it with my family!! Thank you for all of the amazing recipes you create!

I just tried this recipe this evening for dinner and I was blown away! The flavor combinations were delicious. I have enjoyed every recipe I have made from your blog, and as a new WW P+ member, I can't tell you how great it has been!

I did that too!! I doubled the marinating mix, used half on the SPs and the rest on the garbanzos, which I put in oven on top of SPs about 2/3 of the way throughout the cook time. Added a little feta at the end and it was delicious!

Oh my! I made this for a potluck and it was just superb! I used coconut oil, doubled the recipe, but didn't double the cumin and curry in the salad dressing. (I was a little afraid of the strong flavors). It was really really fantastic. I took it to a potluck and was the star of the show! Thanks!

The kumara in New Zealand is white flesh with purple skin. It is quite different to this orange flesh sweet potato.Both would be delish for this recipe.The white flesh kumara, in my opinion, is much nicer.

4 T of oil is too much for me! I rub the baking pan with a light layer of oil. I learned this trick to roast veggies w/o a lot of oil: fill a bowl with water and float about 1/4 T of oil on it. Add your veggies and as you take them out they are covered with a light coating of oil. I do not have trouble roasting them. Also, I only use about 1/4 T of oil in the dressing.

I made this for supper las night, with a side pasta black bean salad. It was a hit! We were all surprised at the contrasting flaours -sweetness of the potato and the tartness of the dressing. Amazing, and so easy!